What is Harolds Shrimp And Chicken's health inspection score?

Harolds Shrimp And Chicken has a SafeDine safety score of 31 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Harolds Shrimp And Chicken last inspected?

Harolds Shrimp And Chicken was last inspected on September 22, 2023. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Harolds Shrimp And Chicken have?

Harolds Shrimp And Chicken has 43 total violations across 5 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Harolds Shrimp And Chicken safe to eat at?

Harolds Shrimp And Chicken has a safety score of 31/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Harolds Shrimp And Chicken serve?

Harolds Shrimp And Chicken serves Seafood cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Harolds Shrimp And Chicken

Name: Harolds Shrimp And Chicken
Address: 2221 N LINCOLN AVE, Chicago, 60614
Rating: 31

2221 N LINCOLN AVE , Chicago

Data may be outdated — inspected 9/22/2023

▲Improving

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0Poor

Seafood•Lincoln Park

Ranked #595 of 764 in Lincoln ParkBetter than 50% of seafood restaurants

Improving

5 inspections

Last: Sep 22, 2023

low confidence

Directions Order

Inspections

60%

Clean Rate

8.6

Avg Violations

33 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Employee illnessHigh Priority

Sick employee handling food — illness transmission risk

Cross-contamination

Raw and cooked foods not properly separated

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

10x

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-75

Final Score

Impact Breakdown

High Priority

-22 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-6 pts

Best practices • 2 pts each

Freshness Penalty

-25 pts

Score reduced due to stale inspection data

Inspection Timeline

+33 pts

100

Latest

100% weight

2nd

60% weight

100

3rd

30% weight

Real-time Score: 25/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (31/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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2221 N LINCOLN AVE , Chicago, IL 60614

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Violation Timeline

Mar 2023

1 inspections

10 high priority

2 intermediate

9 basic

Mar

May 2023

3 inspections

11 high priority

2 intermediate

9 basic

Sep 2023

1 inspections

Sep

Inspection History

5 records on file

1 Canvass3 License Re-Inspection1 License

Sep 23

Canvass InspectionLatestCleanOut of Business

No violations

100/100inspection score

May 23

License Re-Inspection InspectionFail

11 High2 Med9 Basic

22 total4 risk factors

0/100inspection score

−138 pts

High Priority (11)

−110 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT OR REQUIRED EQUIPMENT. PRIORITY FOUNDATION VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO INSTALLED HAND WASHING SINK IN THE REAR PREP/DISH AREA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP OR PAPER TOWELS AT HAND WASHING SINKS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP OR PAPER TOWELS AT HAND WASHING SINKS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
ALL FOOD CONTACT EQUIPMENT AND SURFACES DIRTY. MUST CLEAN
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NO SANITIZER ON THE PREMISES. MUST PROVIDE. PRIORITY VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
DISH MACHINE ON THE PREMISES NOT OPERATIONAL. MUST BE OPERATIONAL OR REMOVE. PRIORITY VIOLATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
ALL REFRIGERATION NOT OPERABLE. ALL REFRIGERATION MUST MAINTAIN A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE. PRIORITY FOUNDATION VIOLATION.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL SERVICE . MUST PROVIDE WITH ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARDS NEEDED ON HAND SINKS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO TEST STRIPS ON THE PREMISES. PRIORITY FOUNDATION VIOLATION.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
THREE COMPARTMENT SINK WITHOUT A FAUCET. MUST PROVIDE A FUNCTIONAL THREE COMPARTMENT SINK.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL INTERIOR AND EXTERIOR OF ALL EQUIPMENT, SHELVING THROUGHOUT DIRTY. MUST CLEAN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
ALL PLUMBING FIXTURES IN WASHROOMS NEED CLEANING
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST INSTALL A SMOOTH CLEANABLE CEILING IN THE BASEMENT STORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL FLOORS, WALLS AND CEILING NEED CLEANING THROUGHOUT THE FACILITY
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
LIGHT SHIELDS NEEDED THROUGHOUT.

Base deductions−138 pts

Risk factor bonus (4× +5)−20 pts

May 23

License Re-Inspection InspectionCleanNot Ready

No violations

100/100inspection score

May 23

License Re-Inspection InspectionCleanNot Ready

No violations

100/100inspection score

Mar 23

License InspectionFail

10 High2 Med9 Basic

21 total4 risk factors

0/100inspection score

−128 pts

High Priority (10)

−100 pts

1PERSON IN CHARGE PRESENT, DEMONSTRATES KNOWLEDGE, AND PERFORMS DUTIESRisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION.
2CITY OF CHICAGO FOOD SERVICE SANITATION CERTIFICATERisk Factor−10
NO CITY OF CHICAGO CERTIFIED FOOD MANAGER OR CERTIFICATE ON SITE. PRIORITY FOUNDATION VIOLATION.
3MANAGEMENT, FOOD EMPLOYEE AND CONDITIONAL EMPLOYEE; KNOWLEDGE, RESPONSIBILITIES AND REPORTINGRisk Factor−10
NO WRITTEN EMPLOYEE HEALTH POLICY. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
5PROCEDURES FOR RESPONDING TO VOMITING AND DIARRHEAL EVENTSRisk Factor−10
NO WRITTEN CLEANING PROCEDURE FOR A VOMIT/DIARRHEA EVENT OR REQUIRED EQUIPMENT. PRIORITY FOUNDATION VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO INSTALLED HAND WASHING SINK IN THE REAR PREP/DISH AREA. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
10ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE−10
NO SOAP OR PAPER TOWELS AT HAND WASHING SINKS. MUST PROVIDE. PRIORITY FOUNDATION VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
ALL FOOD CONTACT EQUIPMENT AND SURFACES DIRTY. MUST CLEAN.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
NO SANITIZER ON THE PREMISES. MUST PROVIDE. PRIORITY VIOLATION.
16FOOD-CONTACT SURFACES: CLEANED & SANITIZED−10
DISH MACHINE ON THE PREMISES NOT OPERATIONAL. MUST BE OPERATIONAL OR REMOVE. PRIORITY VIOLATION.
33PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL−10
ALL REFRIGERATION NOT OPERABLE. ALL REFRIGERATION MUST MAINTAIN A TEMPERATURE OF 41F OR BELOW. PRIORITY VIOLATION.

Intermediate (2)

−10 pts

36THERMOMETERS PROVIDED & ACCURATE−5
NO METAL STEM THERMOMETER ON SITE. PRIORITY FOUNDATION VIOLATION.
38INSECTS, RODENTS, & ANIMALS NOT PRESENT−5
NO PEST CONTROL SERVICE . MUST PROVIDE WITH ALL REQUIRED DOCUMENTATION. PRIORITY FOUNDATION VIOLATION.

Basic (9)

−18 pts

39CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY−2
SPLASH GUARDS NEEDED ON HAND SINKS.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
THREE COMPARTMENT SINK WITHOUT A FAUCET. MUST PROVIDE A FUNCTIONAL THREE COMPARTMENT SINK.
48WAREWASHING FACILITIES: INSTALLED, MAINTAINED & USED; TEST STRIPS−2
NO TEST STRIPS ON THE PREMISES. PRIORITY FOUNDATION VIOLATION.
49NON-FOOD/FOOD CONTACT SURFACES CLEAN−2
ALL INTERIOR AND EXTERIOR OF ALL EQUIPMENT, SHELVING THROUGHOUT DIRTY. MUST CLEAN.
53TOILET FACILITIES: PROPERLY CONSTRUCTED, SUPPLIED, & CLEANED−2
ALL PLUMBING FIXTURES IN WASHROOMS NEED CLEANING.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
MUST INSTALL A SMOOTH CLEANABLE CEILING IN THE BASEMENT STORAGE.
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL FLOORS, WALLS AND CEILING NEED CLEANING THROUGHOUT THE FACILITY
55PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN−2
ALL UNNECESSARY ITEMS THROUGHOUT THE BASEMENT MUST BE REMOVED FROM THE PREMISES.
56ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED−2
LIGHT SHIELDS NEEDED THROUGHOUT.

Base deductions−128 pts

Risk factor bonus (4× +5)−20 pts

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Community Safety Reports

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Data source: Chicago CDPH · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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